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Ramadhan recipe: The Westin Jakarta’s 'bakwan jagung'
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The Westin Jakarta’s executive sous chef Denny Boy Gunawan creates three layers bakwan jagung. (JP/Jessicha Valentina)
Bakwan jagung (corn fritters) are among the most popular Indonesian light bites.
While most food vendors only use corn and flour as the ingredients, Westin Jakarta’s executive sous chef Denny Boy Gunawan creates three layers of bakwan jagung.
To make it, Denny suggested aspiring home cooks use sweet corn and tempura flour. “The flour gives a crunchy texture [to the bakwan jagung],” he said. (kes)
Bakwan Jagung
Ingredients:
Corn Puree
- 250 grams corn kernels
- 500 cc milk
- Salt and pepper to taste
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Potato croquette
- 500 grams potatoes, boiled and mashed
- 20 grams leeks
- Salt and pepper to taste
Corn tempura
- 200 grams tempura flour
- 300 grams corn kernels
- 10 grams leeks, chopped
- Salt and pepper to taste
- 180 cc water
Method
- To make the corn puree, heat pan and add corn kernels. Sauté until the color turns light.
- Add milk and let the milk reduce to half. Season with salt and pepper.
- Put in mold and freeze the corn puree.
- In a bowl, combined mashed potato with leeks, salt and pepper. Mix well and put aside.
- Make corn tempura in a separate bowl. Add tempura flour, corn kernels, leeks, salt and pepper. Add water and mix well. Put aside.
- Take frozen corn puree and cover with mashed potatoes. Using spoon, shaped the corn puree and mashed potato mixture into a ball. Repeat until the mixture finishes.
- Dip corn puree and mashed potatoes mixture into corn tempura mix.
- Fry the bakwan jagung in medium high heat, until it turns golden brown.
- Dry in paper towel.
- Serve with peanut sauce or chili sauce.
